Bacalao Salad Recipe
In this blog, I will share with you a bacalao salad recipe that is extremely delicious.
Ingredients
- 1 lb boneless salt cod
- 1/4 cup extra-virgin olive oil
- 1 red onion, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
- 1 red bell pepper, halved, stem, seeds, and ribs removed, flesh cut crosswise into 1/4-inch-thick strips
- 3 garlic cloves, minced
- 1 3/4 cups canned chopped tomatoes
- 1/4 cup red wine vinegar, plus more for drizzling
- 3/4 tsp freshly ground pepper
- Coarse salt
- Mixed lettuce, for serving
Instructions
- Place the cod in a medium bowl. Add ice water and cover. Refrigerate for at least 8 hours or for up to 2 days. Drain the water from the bowl. Spritz the cod with fresh water. Store in the refrigerator for at least 8 hours or 2 days. Drain the water. Pat the cod dry after rinsing and drying it.
- In a large skillet, heat the oil over high heat. Add the bell pepper, onion, and garlic to the cod. When the onion and pepper are soft and the cod is breaking up, stir constantly for about 6 minutes after starting to cook.
- To the mixture, add tomatoes. Slowly reduce the heat. Simmer for 10 minutes. Let cool completely after removing from heat. Stir well after adding the vinegar and pepper. In the refrigerator, place the cod mixture for three hours (or overnight). Sprinkle salt or drizzle vinegar on top if desired.
- Organize lettuce on a large platter. Mix the cod and spread it on top.